Wednesday, January 20, 2010

Vegetable Indian Samosas

Ingredients: Samosa

For Cover(pastry):
1 cup all purpose flour (Maida) Water to Knead dough
2tbsp oilLittle salt
1/4th tsp. Ajwain (optional) or cumin seeds

Ready made: Get the refigerated uncooked tortillas or to make the samosa cover For Stuffing:3-4 Potatoes (boiled, peeled & mashed)1/2 cup Green Peas (boiled)1-2 Green Chilies (finely chopped)1/2tsp Ginger (crushed)1tbsp coriander finely choppedFew chopped Cashews (optional)Few Raisins (optional)1/2tsp Garam masala Salt to tasteRed chili powder to taste1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:
For Cover: Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. (optional).Add coriander and keep aside.

To Proceed :Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari(green) chutney, tamarind chutney.

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